Ingredients

1 grass carp (or catfish) (about 750g), 2 tomatoes (about 300g), 1 potato (about 100g), 100g soybean sprouts, fried tofu ( or yuba) 100g, 6 Chaotian peppers (or dried chilies), 3 slices of old ginger, 1 tablespoon minced garlic (15g), appropriate amount of coriander, 2 bowls of homemade sour soup (500ml), 4 bowls of stock (or water) (1000ml) ), 2 teaspoons of salt (10g), 1 tablespoon of oil (15ml)

Method

1. Remove the scales and gills of grass carp (or catfish) and cut into large pieces; tomatoes Cut into cubes; peel and slice potatoes.

2. Heat the oil in the wok over high heat, sauté the ginger slices and Chaotian pepper (or dried chili pepper) until fragrant, add the soybean sprouts and potato slices, add salt and stir-fry for a few times.

3. Add stock (or water) and homemade sour soup. After boiling, add tomato pieces and fish pieces into the soup.

4. After all the ingredients are blended together and the fresh and sour flavor comes out, add the oiled tofu (or yuba) and cook for a few more minutes.

5. Sprinkle minced garlic and coriander before removing from the fire.

Tips

1. You can make your own sour soup:

Tomato sour soup: Wash the tomatoes, blanch them in boiling water, peel them and chop into pieces. For fermentation in a closed container, try to avoid getting oily during operation. Authentic tomato sour soup uses local wild tomatoes in Guizhou. They are small and sour (but not the cherry tomatoes on the market). Without peeling them, pat them with a knife and put them in a closed container for fermentation. After three or two days, they will have a sour taste. Fresh fragrance.

2. Sour rice soup: Blanch the vegetables and put them into the rice soup. After sealing for a few days, the soup will be sour. It is characterized by delicious sauerkraut and strong sour soup, suitable for making sour soup noodles, etc. It also works well with tomato soup.

Ingredients

Southern tofu, shiitake mushrooms, baby cabbage or Chinese cabbage, shrimp, white pepper, salt, chopped green onion

Method

1. Nan tofu (that is, tender tofu) is cut into small cubes. It breaks easily and needs to be treated gently.

2. Soak 1-2 dried shiitake mushrooms and cut into small strips.

3. Soak a few fungus and shred them (I forgot so I didn’t add them)

4. Wash the baby cabbage or Chinese cabbage and tear it into large pieces.

5. To remove the yarn from the shrimp, you can first use a little wine to remove the fishy smell. If you have other favorite vegetables at home, it’s okay to throw them in.

6. Boil water in a pot, throw in the mushrooms, fungus, shrimp, Chinese cabbage, and diced tofu gently.

7. After boiling, add salt and a small amount of chicken essence. Thicken the soup. When thickening, remember to stir only in one direction. When it's almost done, start the pot.

8. Sprinkle with white pepper, add vinegar according to preference, and finally sprinkle with beautiful chopped green onions. It’s done, the beautiful, appetizing, cheap and nutritious tofu, seafood and hot and sour soup is ready, let’s get started!